📝 About This Recipe
Widely considered the national dish of France, Pot-au-Feu is a soul-warming 'pot on the fire' that celebrates the rustic elegance of beef and root vegetables. This recipe layers deep, savory flavors through a clarified aromatic broth and a variety of beef cuts, ranging from gelatinous shanks to tender brisket. It is more than a meal; it is a timeless ritual that fills the home with the comforting scent of a French farmhouse kitchen.
🥗 Ingredients
The Beef & Bones
- 2 lbs Beef Brisket or Chuck Roast (tied with kitchen twine)
- 1.5 lbs Beef Shank (bone-in for extra gelatin)
- 4-6 pieces Marrow Bones (soaked in cold salted water for 1 hour)
- 1 lb Short Ribs (English cut)
The Aromatic Broth
- 1 large Yellow Onion (halved and charred on the cut side)
- 3 whole Cloves (pushed into the onion halves)
- 1 head Garlic (halved crosswise)
- 1 Bouquet Garni (thyme, bay leaf, and parsley tied in leek leaves)
- 10 whole Black Peppercorns (lightly crushed)
- 1 tablespoon Coarse Sea Salt (adjust to taste later)
The Garden Vegetables
- 6 large Carrots (peeled and left whole)
- 3 large Leeks (white and light green parts only, cleaned thoroughly)
- 4 medium Turnips (peeled and halved)
- 3 medium Parsnips (peeled and halved)
- 6 medium Yukon Gold Potatoes (peeled)
For Serving
- 1/2 cup Dijon Mustard (for dipping)
- 1 jar Cornichons (drained)
- 2 tablespoons Fleur de Sel (for finishing)
- 6 slices Toasted Country Bread (thick-cut)
👨🍳 Instructions
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1
Place the beef brisket, shank, and short ribs in a very large stockpot (at least 10-12 quarts). Cover with cold water by at least 3 inches.
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2
Bring the water to a slow boil over medium-high heat. As it reaches a boil, gray foam will rise to the surface; use a fine skimmer or spoon to remove every bit of this foam to ensure a clear broth.
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3
Once the broth is clear, add the charred onion halves (studded with cloves), garlic, bouquet garni, peppercorns, and sea salt.
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4
Reduce the heat to a very low simmer. You want only the occasional bubble breaking the surface. Cover partially and cook for 2.5 hours.
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5
While the meat simmers, prepare your vegetables. Tie the leeks together with kitchen string so they don't fall apart during cooking.
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6
After 2.5 hours, add the carrots, turnips, and parsnips to the pot. Continue to simmer for another 30 minutes.
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7
Add the leeks and the whole potatoes to the pot. Simmer for an additional 45-60 minutes, or until all vegetables are tender when pierced with a knife and the meat is fork-tender.
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8
About 20 minutes before serving, place the marrow bones into the simmering broth. Ensure they are submerged so the marrow cooks through but doesn't melt away entirely.
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9
Carefully remove the meat and vegetables from the broth using a slotted spoon. Place them on a large, warmed platter and cover loosely with foil.
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10
Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot or tureen. Taste and adjust seasoning with salt.
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11
Slice the meat across the grain and arrange it on the platter surrounded by the colorful vegetables and the marrow bones.
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12
Serve the clear broth first in bowls as a starter, followed by the platter of meat and vegetables as the main course.
💡 Chef's Tips
Always start with cold water to extract the maximum flavor and achieve a clear broth. Never let the pot reach a rolling boil after the initial skimming, as the turbulence will make the broth cloudy. Charring the onion halves in a dry pan until the faces are nearly black adds a deep amber color and smoky sweetness to the liquid. If you have time, make the broth a day in advance; the flavors deepen and it makes it easier to skim off excess fat once chilled. Don't skip the marrow bones—spreading the warm marrow on toasted bread with a pinch of sea salt is a highlight of the meal.
🍽️ Serving Suggestions
Serve the hot broth as a first course with a few small croutons. Provide plenty of sharp Dijon mustard and crunchy cornichons to cut through the richness of the beef. A side of freshly grated horseradish mixed with a little crème fraîche adds a lovely piquant bite. Pair with a medium-bodied French red wine such as a Pinot Noir from Burgundy or a Gamay from Beaujolais. Finish the meal with a light green salad tossed in a simple vinaigrette to refresh the palate.